SPINACH AND ARUGULA SALAD WITH TARRAGON VINAIGRETTE

SERVES 4 to 6

I love spinach salads and I love arugula. It is a peppery green that adds a lot of flavor even in small amounts. It's not always available in my area, and usually comes in 1-ounce small herb packs when I can get it, but that is sufficient to enhance a large salad. This would be good without the arugula, but use it if you can. Also, the ricotta salata cheese is excellent, but use Parmesan if you can't get it.

INGREDIENTS

10 ounces baby leaf spinach, rinsed and dried

1 ounce (or more) arugula leaves, rinsed and dried

1 garlic clove, minced

1 teaspoon Dijon mustard

2 teaspoons honey

2 tablespoons balsamic or red wine vinegar

5 tablespoons olive oil

2 teaspoons dried tarragon (use fresh if available)

Salt and pepper to taste

Thinly sliced sweet onion

Grape tomatoes

4 slices bacon, fried, drained and crumbled

Crumbled Ricotta Salata or freshly grated Parmesan cheese

Place the spinach and arugula in a large salad bowl. Place the garlic, mustard and honey in a small bowl. Add the vinegar and whisk to combine. Add the olive oil gradually, whisking constantly until emulsified. Whisk in the tarragon, salt and pepper. Add tomatoes, onions, bacon and cheese to the greens. Drizzle the desired amount of dressing over the salad and toss well. Add the cheese and toss again. Serve immediately.

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